-= Exported from BigOven =-
White Osso Bucco
Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Veal
-= Ingredients =-
8 sl Veal shank ; each about
1-1/2
2 inches thick
1/4 cup Olive oil
1/3 cup Butter ; unsalted
3 cups White wine ; dry or less
1 Lemon
8 tablespoon Parsley ; fresh
Chopped fine
Flour ; salt and pepper
1/2 Hours.
-= Instructions =-
Dredge the veal shank pieces well in flour. In a large skillet with
high sides, heat the olive oil and butter over moderately high heat
until the butter stops foaming. If you do not have a skillet large
enough to accommodate all of the meat in a single layer, use two
smaller pans. Add the veal shanks to the skillet and arrange in a
single layer. Cook over moderately high heat until browned on one
side. Add a generous amount of salt and pepper. Turn meat and brown
the other side, and add salt and pepper. Add enough white wine to
nearly, but not quite, cover the meat. Reduce heat to a barely
bubbling simmer. Cover with a well-fitting lid. Cook at a simmer for
2 Peel a thin layer of rind from the lemon. (I find that a
vegetable peeler gives me a nice thin layer of rind.) Cut rind into
fine strips. Remove veal shanks to a warm plate. The meat will be
falling-off-the-bone tender, so a wide spatula is advised for this
step to keep each shank intact. Keep meat warm through the next
several steps. Add lemon peel and chopped parsley to the sauce and
place over high heat. Boil vigorously for several minutes to reduce
sauce slightly. Stir to loosen any brown bits from the pan and then
frequently to prevent burning. Remove from heat and return shanks
to skillet. Spoon sauce over shanks and replace skillet lid. Let sit
for 3-5 minutes to reheat shanks. Serve with sauce over shanks.
NOTES: * Braised veal shanks in white wine -- This recipe is
adapted from Marcella Hazan's "More Classic Italian Cooking." Simple
to make, this dish beats any "traditional" osso bucco with tomatoes
and vegetables that I've had in the U.S. or Italy. * Veal shanks
are a relatively inexpensive cut of meat. If possible, ask your
butcher to use hind shanks which have more meat than do the forelegs.
The key to this dish is the quality of the ingredients. I use the
best olive oil (Italian, virgin first-press, cold-press) and table
quality dry white wine (fume or sauvignon blanc) I can find at a
reasonable price. * For dredging, rather than using a plate of
flour, I put about 2/3 cup flour in a plastic bag, put in the shanks
one at a time, and shake to thoroughly cover all sides of the meat
with flour. * The flavor of the dish is light so I usually serve
with a home-made pasta dish with a cream-based sauce and a steamed
green vegetable. Be sure to have plenty of crusty bread on hand to
soak up the sauce. For those who like the marrow, don't forget to
spoon it out of the shanks. : Difficulty: moderate. : Time: 30
minutes preparation, 3 hours cooking. : Precision: approximate
measurement OK. : Pamela McGarvey : UCLA Comprehensive Epilepsy
Program : {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam : Copyright
(C) 1986 USENET Community Trust
Per Serving (excluding unknown items): 258 Calories; 29g Fat (97.2%
calories from fat); trace Protein; 2g Carbohydrate; trace Dietary
Fiber; 41mg Cholesterol; 3mg Sodium. Exchanges: 0 Fruit; 6 Fat.Nutr.
Assoc. : 0 0 0 0 0 0 0 0 0 0 0
** This recipe can be pasted directly into BigOven for Windows. **
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--
Helen Peagram
Freecyclemom
Ready to RV
--
Helen Peagram
Freecyclemom
Ready to RV
readtorv at gmail dot com